Lake County-Inspired Roasted Vegetable Grain Bowl

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A nourishing bowl of seasonal roasted vegetables over a bed of fluffy quinoa, dressed with a tangy mustard vinaigrette. This American-inspired healthy bowl recipe (vegetarian), ready in about 35 minutes, pairs quinoa, water, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 medium, peeled and cut into 1/2-inch sticks carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 2 tbsp chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. Rinse 1 cup quinoa thoroughly in a fine mesh sieve under cold water.
2. Step 2: In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: Meanwhile, toss 2 peeled and cut carrots, 1 sliced zucchini, and 1 chopped red bell pepper with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
4. Step 4: Roast the vegetables for 20 minutes, stirring halfway through, until tender and slightly caramelized at the edges.
5. Step 5: In a small bowl, whisk together 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1 tsp honey until smooth.
6. Step 6: Fluff the quinoa with a fork and transfer to serving bowls. Top with the warm roasted vegetables, drizzle with the mustard vinaigrette, and sprinkle 2 tbsp chopped fresh parsley for brightness. Serve warm or at room temperature.